Rajma with a creamy twist 😋

Hello my dear friends. How are you.

Hope you are enjoying your Sunday well with peace. I am bit more relaxed today as we are having a long weekend holiday here in Dubai to celebrate Eid. So next 4 days I will be chilling out with my kids and will try to do something new.

I am gonna post how I am spending my holidays but for now I am back with a new recipe, our all time favourite Rajma (Red Kidney Beans) with a creamy twist.

Rajma is basically a very loved food in North India. Its a wholesome food which is served with white boiled rice. My recipe of rajma is with a twist. I learned this recipe from one of my Sindhi friend.

Actually my husband was not a very good fan of Rajma and I was kind of upset with that because I like Rajma very much and its nutritious too. But since when I started making Rajma like this, he started liking it too. This is very easy recipe and can be made with minimal ingredients. I am sure you are also gonna like this recipe.

So.. let's get started with the recipe.

:: FOR RAJMA WE NEED ::

Rajma (Red Kidney Beans) : 250 Gms
Tomatoes : 2 Nos
Onions : 2 Nos
Oil : 2 Tablespoon
Fresh coriander : As required for adding flavour and for garnishing
Small Potatoes : 3 Nos
Fresh Cream : 100 Gms

:: DRY SPICES ::

Cumin seed : 1/4 Teaspoon
Asafoetida (Hing) : A pinch
Turmeric Powder : 1 Teaspoon
Coriander Powder : 2 Teaspoon
Cumin Powder : 1/2 Teaspoon
Red Chili Powder : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Salt : As per taste

:: PREPARATION ::

Take Rajma in a bowl, wash it properly and soak it for 7-8 hours or overnight to make it softer. Boil the soaked Rajma in a pressure cooker with little salt.
Boil potatoes. You can boil both rajma and potatoes together also only the colour of the potato will change but that is not a problem. I boiled potatoes along with rajma only. Remove the smin of boiled potatoes. Peel onions wash it along with tomatoes and coriander leaves. Chop everything into small pieces.

:: LETS START COOKING ::

I am going to cook rajma in the pressure cooker itself. Put pressure cooker on the on the stove for heating. Once heated add oil. I am using cold pressed mustard oil here, you can use any oil. Once the oil in hot put a pinch of hing (asafoetida) and cumin seeds in it for tempering.

Add chopped onions in the oil and fry it until turns golden. Once turned golden add chopped tomatoes and give it a mix.

Add dry spices, turmeric powder, coriander powder, cumin powder and garam masala, mix thoroughly and cook for some time until everything blends together.

Add boiled rajma into the mixture of onion, tomatoes and spices. Add water if needed. Mash potatoes and add in the rajma gravy to make it thicker and let it cook for 5 minutes.

Now its time for my creamy twist. Add fresh cream in the rajma gravy. It will make rajma a smooth, creamy and thick consistency.

Add salt as per the taste. Keep in mind that we already added salt in rajma while boiled.

Our rajma is almost ready. Let it boil for 2 more minutes. Switch off the flame and close the pressure cooker for 5-7 minutes to combine everything together under heat and pressure.

After 5-7 minutes once the pressure is released, open the pressure cooker and mix the rajma once again. Add chopped coriander leaves and mix which will give it nice fresh aroma and flavour. I am avoided to add red chili Powder now because of my toddler daughter but you must add red chili powder in it which will enhance the colour and taste both.

Our rajma is ready to serve now. Serve hot with white boiled rice.

I hope you like this recipe and try to make it by yourself. Hoping for your support too. Thank you.

Bye for now. See you again.